Pan Con Tomate (Spanish Tomato Bread)
This 10-minute Catalan tapa gives ripe summer tomatoes and day-old bread new life. Toast thick slices of ciabatta with olive oil, rub them with garlic, and top with grated tomato, salt, and an optional splash of lime juice. Serve immediately while the bread is crisp.
Servings: 10 Slices
Ingredients
- 1 loaf ciabatta bread, or similar hearty bread
- 3 tomatoes, large and very ripe tomatoes are best, I used heirloom tomatoes
- Extra virgin olive oil, try Hojiblanca Spanish Olive Oil
- 1 to 2 garlic cloves, sliced in half
- sea salt, or kosher salt
- splash of fresh lime juice (optional)
Instructions
- Get ready. Turn on your oven’s broiler and position a rack about 6 inches from the heat.
- Toast the bread. Slice the loaf in half lengthwise, then cut it into 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange it on a sheet pan. Broil for up to 3 minutes, until lightly golden brown.
- Grate the tomatoes. Slice a small piece from the tip of each tomato. Grate the cut side over the large holes of a box grater and into a bowl, stopping when only the peel remains. Discard the peels. Season the tomato pulp with salt and an optional splash of lime juice.
- Assemble and serve. While the bread is hot, rub the cut side of the garlic cloves over the surface. Spread the grated tomatoes over the bread and serve immediately.
Video
Notes
- Serve immediately: Pan con tomate is best shortly after it is assembled. If it sits for too long, the tomato juices will make the bread soggy.
- Serving suggestion: This recipe makes about 10 slices. Plan on approximately 2 slices per person.
- Shop this recipe: Visit our shop for quality Mediterranean ingredients, including the Hojiblanca Spanish extra virgin olive oil used in this recipe.
Nutrition
Calories: 110.1kcal | Carbohydrates: 22.6g | Protein: 4.2g | Fat: 0.4g | Saturated Fat: 0.2g | Sodium: 222.4mg | Potassium: 88.7mg | Fiber: 0.9g | Sugar: 1g | Vitamin A: 307.4IU | Vitamin C: 5.1mg | Calcium: 4.2mg | Iron: 0.1mg
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